I’ve put this up for some friends who asked how I made the roasted seeds I use in salads.
Ingredients:
Your seeds from your pumpkin or squash
Scattering of coriander seeds
Salt
Bit of oil
How I made it:
Put all the ingredients together in a ceramic oven dish and toss around. Cook in a hot oven (180 degrees celsius) until they look crispy. I subsequently store these in tupperware and use in salads for my packed-lunches. It works equally well with butternut squash seeds or pumpkin.
Dinner Document 